Name: Italian Almond Ricotta Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup whole milk ricotta cheese; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup sliced almonds; 1/4 cup powdered sugar (for dusting)

Soft, chewy, and bursting with almond flavor, these Italian Almond Ricotta Cookies are the melt-in-your-mouth kind of treat you didn’t know you needed. Made with creamy ricotta cheese and finished with a dusting of powdered sugar and toasted almonds, they capture the heart of old-world baking in a simple, modern way.

Whether you’re baking for the holidays, a weekend gathering, or just your afternoon espresso, these cookies bring warmth and elegance to any occasion. They’re light yet satisfying, not overly sweet, and incredibly easy to make. Once you try one, they’ll become a new staple in your cookie rotation.

Why You’ll Love This Italian Almond Ricotta Cookies

Super Moist Texture: Thanks to the ricotta, every bite stays perfectly tender and soft.
Almond Lovers’ Dream: Almond extract and slivered almonds layer in irresistible nutty richness.
Easy to Make: No chilling required and minimal prep time makes these perfect for quick bakes.
Elegant Yet Casual: Beautiful enough for gifting, simple enough for weeknight baking.
Make-Ahead Friendly: These cookies store well and taste even better the next day.

Preparation Phase & Tools to Use

To set yourself up for cookie success, a few tools will go a long way:

Mixing Bowls: You’ll need one large and one medium bowl to mix wet and dry ingredients separately. Essential for even blending.
Electric Hand Mixer or Stand Mixer: Creaming the butter, sugar, and ricotta to the right consistency is key.
Cookie Scoop: Helps portion the dough evenly so all your cookies bake uniformly.
Baking Sheet with Parchment Paper: Prevents sticking and ensures a golden-bottomed cookie.
Cooling Rack: A must-have to help the cookies set without overbaking from residual heat.

Having these tools ready not only speeds up the process but guarantees more consistent, bakery-style results.

Ingredients for the Italian Almond Ricotta Cookies

Ricotta Cheese: The key to the cookie’s soft and moist texture. Whole milk ricotta works best.
Almond Extract: Brings the classic Italian almond flavor that makes these cookies shine.
Granulated Sugar: Provides sweetness and helps with spreading.
Butter: Adds richness and a tender crumb.
All-Purpose Flour: The base structure of the cookie, balancing the wet ingredients.
Baking Powder: For just the right amount of lift and puff.
Eggs: Essential for structure and a bit of richness.
Salt: Enhances all the other flavors.
Sliced Almonds: Pressed on top for texture and visual appeal.
Powdered Sugar: For a snowy, festive finish.

How To Make the Italian Almond Ricotta Cookies

Step 1: Cream the Base

In a large bowl, cream together softened butter and sugar until light and fluffy. Add the ricotta cheese, eggs, and almond extract, mixing until smooth.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mix into the wet mixture, stirring just until incorporated.

Step 3: Scoop and Top

Using a cookie scoop, portion dough onto a parchment-lined baking sheet. Gently press sliced almonds onto the tops.

Step 4: Bake to Perfection

Bake at 350°F (175°C) for 13–15 minutes, or until the edges are lightly golden. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Step 5: Finish with a Dusting

Once cooled, dust cookies with powdered sugar for a beautiful final touch.

How to Serve and Store Italian Almond Ricotta Cookies

Serve these cookies with coffee, espresso, or tea for a truly Italian experience. They also pair wonderfully with a light dessert wine or sweet liqueur.

To store, keep them in an airtight container at room temperature for up to 5 days. They stay moist thanks to the ricotta, making them a great make-ahead treat. For longer storage, freeze in a single layer and thaw at room temperature.

Frequently Asked Questions

How do I know when they’re done baking?

Look for lightly golden edges. They should still be soft in the center when removed from the oven.

Can I use part-skim ricotta?

Whole milk ricotta is best for moisture, but part-skim can work in a pinch, though the cookies may be slightly drier.

Can I freeze the cookie dough?

Yes! Scoop the dough onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake from frozen with 1–2 extra minutes.

What if I don’t have almond extract?

You can substitute with vanilla extract, but it won’t have the same distinct almond flavor.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Be sure to check that all other ingredients are certified gluten-free.

Why are my cookies spreading too much?

Too warm butter or too much ricotta could cause spreading. Try chilling the dough for 15 minutes before baking if needed.

Want More Cookie Ideas with a Twist?

If you love these Italian Almond Ricotta Cookies, you’ll probably enjoy these other favorites:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Lemon Churro Cookies if you’re craving tangy meets warm spice.
Chocolate Crinkle Sandwich Cookies with a soft ganache center.
Peanut Butter Blossom Cookies if you prefer classic nostalgia.
Brown Sugar Maple Cookies with cozy fall flavor.

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And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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